In the Netherlands and in Flanders ‘ontbijtkoek’ (litterally translated 'breakfast cake') is a delicacy, which is eaten at breakfast, lunch or as a snack. It is similar to Dutch honey cake and is being made of rye flour with sugars, baking powder and spices added to it. These spices generally consist of cinnamon, nutmeg and clove. In the south of the Netherlands and in Flanders this is called ‘peperkoek’ (gingerbread).
|Production of ‘ontbijtkoek’|
There are several kinds of ‘ontbijtkoek’ available to which for example raisins, nuts or honey is added. ‘Ontbijtkoek’ is easily digestible and contains little fat.
The ‘ontbijtkoek’ contains a lot of sugars. Therefore too much stiffening of the starch is prevented, so the available water is divided well. These sugars can be added in different forms. A mixture of invert sugar syrup and glucose syrup is often used. Glucose syrup contains a high percentage of dextrins, which keep the cake tender for a longer time, but also causes the cake to get a smaller volume. Instead of the glucose syrup, sometimes starch sugar (‘massé’, glucose in crystal form), is added. Because of this the specific volume increases, but the tenderness deteriorates faster.
Generally natriumbicarbonate is added as baking powder. To neutralise the released natriumcarbonate, a certain quantity of acidic natriumpyrophosphate is added as well.
syrups and eventual added honey are heated to 100°C together with a large amount of water and old cake or ‘kantkoek’ (cut-off side pieces). The ‘ontbijtkoek’ stays tender longer when it is cooked together with approximately 20% old cake or ‘kantkoek’.
boiling syrup. The mass is mixed in a Z-arm mixing machine, causing a partial stiffening of the starch and a homogeneous mass with a temperature of approximately 70°C. This is called the first dough.
metal trays to cool down to 15°C. The dough is left resting at this temperature for at least 1 day. When a big part of the starch in the first dough is stiffened, the starch will be broken down by amylase during the dough-rest. By so doing an ‘ontbijtkoek’ is obtained with large volume and good eating qualities.
fruit or starches as extra finishing.
cutting machines. The ‘ontbijtkoek’ can also be cut in slices by a belt cutting machine.